I recently impulse purchased some mighty fine looking ribs from Flying Pigs Farm at the Union Square Greenmarket in New York City. It wasn't the warm, wonderful day we're having now and I wasn't willing to brave the arctic temperatures and fire up the grill, so I decided there must be a way to capture that finger-lickin', meat fallin' off the bone experience in my kitchen.
Pork and fennel is one of my favorite flavor combinations, but the inspiration for putting them together in burger form came from, of all places, a food truck. Chef Matt Gennuso of Chez Pascal restaurant here in Providence recently launched his Hewtin’s Dogs Mobile food truck, which serves all manner of creative sausages and sandwiches, and one recent special was a revelation – a juicy slab of bacon-wrapped pork meatloaf served on a soft roll with a crunchy kohlrabi slaw.
I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too.
One of the greatest traditional food items to come out of New Orleans is the muffaletta sandwich. Central Grocery is renowned for theirs, but you can also taste a fine one on the café menu at Napoleon House on Chartres in the French Quarter. Napoleon House gets its name from the fact that in 1821 it was offered as a residence to Bonaparte during his exile. Being an unapologetic Bonapartist myself, my recipe title is a tribute to Boney.
My husband and I celebrated our anniversary last year by taking a wonderful trip to Spain. Although we tried a countless number of tapas, our favorite was the croquetas- Spanish croquettes filled with different ingredients.
When I was a child growing up in Denver, Colorado, it was a tradition to attend and help out at an annual Italian fair. The fair, which is still a North Denver institution, is called St. Rocco's Feast, and it is sponsored by the Societa di Nativi di Potenza, a fraternal social club whose members are descendants of immigrants from Potenza, Basilicata,
New Year Day my boyfriend and I had an epic fight, one of those fights that leave you emotionally bruised and battered and wondering if communicating via sock puppet is really as crazy as it sounds...
This is a breakfasty spin on jambalaya that would be welcome as any meal of the day. Rather than using chicken or shrimp or alligator, I used bacon and eggs, classic breakfast staples. Everything is cooked in the same Dutch oven, though in several stages, so the flavors build throughout the creation of the dish. (Plus you only have one pot to scrub later!) The bacon is cooked first, then set aside to remain crispy. The eggs are cooked next, allowing them to absorb tiny residual bits of bacon, then set aside to remain fluffy.
This is a straight up, classic, green split pea soup with a good, meaty smoked ham hock I got at the farmers market. It is one of the first things I remember learning to cook as a child. I crave it every winter. My grandfather was known for his soups, and made a great one, and so did my mom. I bet yours did too.
This was inspired by a rhubarb reduction I used once on pork, and also by a need for an interesting and quick weeknight sauce. It makes the whole house smell like vinegar, but I really don't have a problem with that.
Okay. Fruit pizzas are yummy, but my friends from the South insist on something more substantial. Here's what they like! Also, they insist the the difference between great biscuits and ordinary biscuits is not so much in the ingredients but in how the dough is handled (as little as possible!).
The other day, after speaking with my mother, I was thinking about the best sandwich she packed for my lunch when I was in school. It was leftover meatloaf on white bread with mayo -- hands down. So, I decided to make meatloaf. My recipe is simple and produces a moist flavorful loaf -
Full disclosure: I am not a morning person; it is hard for me to get going in the morning, and more often than not, breakfast is coffee and something super-quick, like a pre-packaged breakfast bar or a bowl of cereal. Some days I need something more substantial, but I still don't want to spend a bunch of time in front of the stove.
As I continue foraging through recipes, I've been focusing on meats. Honey and mustard combos specifically. I tried a honey mustard chicken last week, and refined the marinade on a pork tenderloin this past weekend. The marinade found its home. For sure.
If you are looking for an effortless dinner with high potential to please, look no further. This is a subtly fragrant piece of meat to welcome the first spring vegetables, or refresh on a hot summer day. It requires almost no work, just a nice piece of tenderloin, a meat thermometer, and a tiny bit of greens on the side.
I grew up in Italy from the ages of 6 to 12 and eating authentic, delicious Italian food during those formative years really taught me how Italian food should taste. I struggle to find good Italian restaurants that meet my standards, so I take matters into my own kitchen, where I recreate some of that Italian deliciousness from my youth.
I love pork tenderloin, especially grilled. And even better the next day in a sandwich, to be perfectly honest. This recipe came about when I wanted to use some Plum Sauce I had canned. I've reworked the recipe to skip the canning step.
This dish was inspired by a meal I had while traveling through Brittany a few years ago. The sugar from the cider brine causes a deliciously sweet caramelized crust on the chops, and the process renders the inside perfectly seasoned and moist.
